Vegetarian

Eggplant lasagna: Noodleless is for Dinner.

Eggplant lasagna: Noodleless takes 30 minutes to prepare.

Eggplant lasagna: Noodleless takes 30 minutes to cook.

Eggplant lasagna: Noodleless makes 6 servings.

The ingredients for Eggplant lasagna: Noodleless are:

People make various variations of this but here is how I make it. You can substitute just about anything or add turkey pepperoni or sausage or anything!

1 sliced large eggplant with skin on
1 package fresh spinach (or bag frozen spinach)
I package fresh sliced portobello mushrooms
2 cans hunts diced tomatoes, no salt added, flavored. ( You may also want to add more sauce if you have a favorite jar sauce or another can of tomatoes for more fluid)
Low fat mazzo cheese
Low fat ragotta cheese
Bread crumbs, egg whites, a little parm. cheese to bread eggplant.

Here is how you make Eggplant lasagna: Noodleless:

Bread Eggplant: Slice eggplant into 1/4 inch slices) and let sit out for about 10 minutes on paper towel. Mix in bowl egg whites and on a plate your bread crumbs, parm cheese and any herbs or seasonings you want. Dip eggplant in egg whites then coat with bread crumbs and lay out on a cooking stone or cookie sheet ( I forgot I usually coat the stone with a little olive oil.) Bake in oven till they get brown and crispy. Approx. 20 minutes at 350.Building lasagna:Put a little sauce on the bottom of your baking dish ( I usually use a 9x12x3 dish) lay out a layer of crispy eggplant. Spread out ricotta cheese in about a 1/4 to 1/2 inch layer ( I just plop it down in small spoonfuls all over), a thin layer of spinach, some more tomato with liquid, some mushrooms, maybe some red onion, seasoning and a little mazzo cheese. Layer another layer of eggplant and add another layer of ingredients. Finally another layer of eggplant...some tomatoes with sauce and top with parm cheese. Bake in the oven at 350 for approx 20-30 minutes or until it is all hot throughout. Let stand for approx. 10 minutes before serving. Should make about 6 servings. Some like more sauce but I find it kind of watery if i add to much liquid. All the fresh veggies add water. I just have extra sauce for people to add their own. Variation to this recipe: Eggplant sandwiches!Prepare the eggplant as above. After they are brown and crispy sandwich two slices around a small about of the ingredience you put in the lasagne. Bake in oven on cookie sheet or in glass dish for approx . 20 minutes. just like little personal lasagnas! Can be customized! Ok this is my first attempt at writing down a recipe! Would love feedback! Thanks!!!Number of Servings: 6Recipe submitted by SparkPeople user NIKEMA09.

The nutritional information for Eggplant lasagna: Noodleless is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 431.0

• Total Fat: 19.8 g
• Cholesterol: 66.8 mg
• Sodium: 958.1 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 5.0 g
• Protein: 33.1 g